Cafeteria Noodles

Name: Cafeteria Noodles with Cream of Chicken Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (32 oz) carton chicken broth; 1 (10.5 oz) can cream of chicken soup; black pepper, to taste; 1 tbsp chicken bouillon powder; 4 tbsp butter; 1 (12 oz) bag wide egg noodles; 1 tbsp sliced green onions, for garnish

Cafeteria noodles are a creamy, nostalgic one-pan side dish made with chicken broth, cream of chicken soup, butter, and wide egg noodles. This retro comfort food classic comes together in under 20 minutes with pantry staples.

🌍American 🏷️Cafeteria noodles 🏷️Egg noodles 🏷️Chicken noodles 🏷️Comfort food One-pan

🏷️

🏷️Quick recipe

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TikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 (32 oz) carton chicken broth
1 (10.5 oz) can cream of chicken soup
black pepper, to taste
1 tbsp chicken bouillon powder
4 tbsp butter
1 (12 oz) bag wide egg noodles
1 tbsp sliced green onions, for garnishoptional

7 Ingredients

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Instructions

1
In a large skillet over medium-high heat, combine the chicken broth and cream of chicken soup.
2
Use a spoon to break up the cream of chicken soup and stir it into the broth.
3
Season with black pepper and chicken bouillon powder. Stir to combine.
4
Add the butter and stir until it melts. Bring the mixture to a rolling boil.
5
Once boiling, add the egg noodles and stir to ensure they are fully coated and submerged in the liquid.
6
When the mixture returns to a boil, cover the skillet, and reduce the heat to low.
7
Simmer for 10 minutes, or until the noodles are tender and the sauce has thickened.
8
Serve immediately, garnished with sliced green onions if desired.

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Tips & Notes

Pro tips

Cook the egg noodles 1–2 minutes under package time; they will finish cooking in the hot cream sauce and stay tender rather than mushy.
Whisk the chicken bouillon powder into the broth before adding to ensure it dissolves completely and seasons evenly.
Stir in the cream of chicken soup off heat after combining liquids to prevent lumps and keep the sauce smooth.
Garnish with fresh green onions just before serving to add color, mild onion flavor, and textural contrast to the creamy noodles.

Substitutions

Wide egg noodles → elbow pasta or small shells (texture changes slightly but creaminess remains)
Cream of chicken soup → cream of mushroom soup (earthier flavor, equally creamy)
Chicken broth → vegetable broth (lighter taste, still works in the recipe)
Butter → olive oil (noodles will be slightly less rich but still creamy)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a splash of broth to restore creaminess, stirring occasionally.

Common Questions

Can I make cafeteria noodles ahead of time?

Yes. Cook the noodles and sauce fully, cool, and refrigerate up to 2 days. Reheat gently on the stovetop with a splash of broth to restore creaminess.

What can I substitute for cream of chicken soup?

Use cream of mushroom soup for a different flavor, or make a quick roux-based cream sauce with butter, flour, and milk as a from-scratch alternative.

How do I prevent the noodles from becoming mushy?

Cook the egg noodles to just al dente (1–2 minutes under package time), then finish them in the cream sauce off heat so they absorb liquid without overcooking.

Can I double this recipe?

Yes. Double all ingredients and use a larger pot or Dutch oven. Cook time may increase slightly; stir occasionally to ensure even heating.

Is this recipe dairy-free?

No. Cream of chicken soup, butter, and chicken broth typically contain dairy. Substitute with dairy-free cream soup and vegan butter for a dairy-free version.